Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

• Published in: Food control Vol. 20; no. 5; pp. 508 - 514
• Main Authors: Bico, S.L.S., Raposo, M.F.J., Morais, R.M.S.C., Morais, A.M.M.B.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2009
• Subjects: Ascorbic acid; bananas; Calcium chloride; Carrageenan; catechol oxidase; coatings; color; Controlled atmosphere; controlled atmosphere storage; Cysteine; dipping; edible films; enzyme activity; firmness; food composition; food contamination; food storage; Fresh-cut banana; fresh-cut foods; microbiological quality; phenolic compounds; physicochemical properties; Portugal; soluble solids; storage quality; titratable acidity; total soluble solids; Portugal; Cysteine; Ascorbic acid; Carrageenan; Controlled atmosphere; Fresh-cut banana; Calcium chloride

The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing 1% (w/v) calcium chloride, 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combi...